One of the best pizzas in Switzerland can be found on a pretty, vintage-style veranda on the river Limmat. Francesco Pone is a Neapolitan pizza chef, and he has gone that extra mile with what was already a good product. He uses many ingredients which come directly from Italy and which are selected with care. The dough is leavened for at least 48 hours, and the pizza is baked at a temperature of 500 degrees for not more than 90 seconds. The prices are reasonable for an awfully expensive Zurich. The take-away service is also excellent.  A special mention should be made for the stellar coffee. A must-try is the unusual and really good San Gennaro with fennel seeds and friarielli.